Sweet Potato Pecan Pie
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Ingredients
  1. Unbaked pastry shell (9 - inch) 1 each
  2. Sweet potatoes, cooked and peeled 1 lb
  3. Butter 1/4 cup
  4. Eagle Brand Sweetened Condensed milk 1 (14 oz can)
  5. Orange rind, grated 1 tsp
  6. Vanilla extract 1 tsp
  7. Cinnamon, ground 1 tsp
  8. Nutmeg 1/2 tsp
  9. Salt 1/4 tsp
  10. Eggs, fresh 2 each
  11. Pecan Topping
  12. Eggs, fresh 1 each
  13. Dark corn syrup 3 tbsp
  14. Light brown sugar, packed 3 tbsp
  15. Butter, melted 1 tbsp
  16. Pecan pieces 1 cup
  17. Maple flavoring 1 tsp
Instructions
  1. Preheat oven to 350°. In a large mixing bowl, beat hot potatoes with butter until smooth. Add remaining ingredients; mix well. Pour into pastry shell. Bake 30 minutes. Remove from oven; spoon Pecan Topping evenly over top. Bake 20 -25 minutes longer or until golden brown. Serve warm or chilled. Refrigerate leftovers.
  2. In a small mixing bowl, combine all ingredients, mix well.
  3. Stir in pecans.
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